Sometimes it’s the small comforts that get us through the day, or, in this case, the next few months.
One of those comforts is having time to make breakfast almost every day!
I know everyone has a different opinion on what qualifies as the best nostalgic-comfort-food breakfast. For some, it’s waffles. Others are french toast fiends. Others, still, just like to brotein out on bacon and eggs.
Me, I’m a pancakes gal through and through. It’s one of the first things I could make myself, and, even as a kid, I always loved adding different fruits and spices to the batter. At first, these were more traditional add-ins like bananas and cinnamon, but pancake making started to bring out my creative side in the kitchen.
Now, as a sophisticated adult, I’m all about those bright purple BEETS. These pancakes are kind of a take on my beet chocolate muffins, except they are less chocolaty and a brighter purple. Make these bad boys with tofu scramble or tempeh bacon and some greens for a complete (and colorful) breakfast.
Makes 2-3 servings
Total Time: 30 minutes
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup unsweetened plant milk
1/2 cup beet puree*
1 teaspoon vanilla
1/3 cup dark chocolate chips
Oil, for frying
Maple syrup, for serving
- Heat a skillet over medium heat.
- In a large bowl, mix all the dry ingredients (the flour, salt, and baking powder).
- Create a well in the center and add in the plant milk, beet puree, and vanilla, and whisk to combine.
- Fold in the dark chocolate chips.
- Lightly oil the pan. (I use about 1 teaspoon of oil and add more oil in between each pancake).
- Add about 1/4 cup (two small ladles worth) of batter to the pan.
- In about 1-2 minutes, you will see the pancake bubble. Flip the pancake and let cook for 1-2 minutes on the other side. If the pancakes cook too fast, lower the heat.
- If needed, oil the pan between pancakes. Continue steps 6 and 7 until there is no more pancake batter. You should have 5-6 pancakes total.
- Slather on some maple syrup, and enjoy! 🙂
*Beets are considered a “pantry staple” in this house! They can last about a month if stored correctly. Just cut off the beet greens (you can save these wrapped in a paper towel in the crisper drawer and saute them in olive oil. They taste similar to spinach.) and place beet roots in a produce bag and store in the fridge.